Mini Raspberry Mousse Cakes

Ingredients

Raspberry Gelée:

• 10 gelatin sheets
• 8 cups raspberries
• 1 cup sugar
• 2 tbsp water
• 
  

Decor Paste:

• 1/4 cup butter, softened
• 1/3 cup icing sugar
• 1/2 cup cake flour, sifted
• 1/3 cup cocoa, sifted
• 2 egg whites, at room temperature
• 1/2 tsp vanilla

Joconde Sponge:

• 6 egg whites
• 1/4 cup granulated sugar
• 3/4 cup icing sugar
• 2/3 cup cake flour
• 1 1/4 cup almond flour
• 6 eggs
• 1/4 cup butter, melted and cooled slightly

Raspberry Mousse:

• 6 sheets gelatin
• 3 cups raspberries
• 1/3 cup water
• 3 eggs, room temperature, separated
• 1/2 cup sugar, divided
• 1 1/2 cups 35% cream
• 12 raspberries, plus more for decorating

Preparation

• Spray a small 11 x 15-inch rimmed baking sheet lightly with cooking spray.
• Line three medium 13 x 17-inch rimmed baking sheets with parchment paper.
• Line twelve 2 3/4-inch mousse rings with acetate and place on a medium rimmed baking sheet.
• Set aside.

For full intruction please click the link : www.cbc.ca

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